高压匀质含油番茄泥中番茄红素的降解、异构化和体外生物可利用性：额外热处理和高压处理的影响。

Lycopene degradation, isomerization and in vitro bioaccessibility in high pressure homogenized tomato puree containing oil: effect of additional thermal and high pressure processing.

机构信息

Laboratory of Food Technology and Leuven Food Science and Nutrition Research Centre (LFoRCe), Department of Microbial and Molecular Systems (M(2)S), Katholieke Universiteit Leuven, Kasteelpark Arenberg 22, 3001 Leuven, Belgium.

出版信息

Food Chem. 2012 Dec 1;135(3):1290-7. doi: 10.1016/j.foodchem.2012.05.065. Epub 2012 May 23.

DOI:10.1016/j.foodchem.2012.05.065

PMID:22953856

Abstract

In the present study, the effect of equivalent thermal and high pressure processes at pasteurization and sterilization intensities on some health related properties of high pressure homogenized tomato puree containing oil were investigated. Total lycopene concentration, cis-lycopene content and in vitro lycopene bioaccessibility were examined as health related properties. Results showed that pasteurization hardly affected the health related properties of tomato puree. Only the formation of cis-lycopene during intense thermal pasteurization was observed. Sterilization processes on the other hand had a significant effect on the health related properties. A significant decrease in total lycopene concentration was found after the sterilization processes. Next to degradation, significant isomerization was also observed: all-trans-lycopene was mainly converted to 9-cis- and 13-cis-lycopene. High pressure sterilization limited the overall lycopene isomerization, when compared to the equivalent thermal sterilization processes. The formation of 5-cis-lycopene on the other hand seemed to be favoured by high pressure. The in vitro lycopene bioaccessibility of high pressure homogenized tomato puree containing oil was decreased during subsequent thermal or high pressure processing, whereby significant changes were observed for all the sterilization processes.

摘要

在本研究中，研究了巴氏杀菌和灭菌强度下等效热和高压过程对含有油的高压匀浆番茄泥某些与健康相关的特性的影响。总番茄红素浓度、顺式番茄红素含量和体外番茄红素生物利用度被视为与健康相关的特性。结果表明，巴氏杀菌几乎不会影响番茄泥的健康相关特性。仅在强烈的热巴氏杀菌过程中观察到顺式番茄红素的形成。另一方面，灭菌过程对与健康相关的特性有显著影响。在灭菌过程后，发现总番茄红素浓度显著下降。除了降解之外，还观察到明显的异构化：全反式番茄红素主要转化为 9-顺式和 13-顺式番茄红素。与等效的热灭菌过程相比，高压灭菌限制了总番茄红素的异构化。另一方面，5-顺式番茄红素的形成似乎受到高压的青睐。含有油的高压匀浆番茄泥的体外番茄红素生物利用度在随后的热或高压加工过程中降低，所有灭菌过程都观察到了显著的变化。